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Easy Pumpkin Cream Cheese Roll: The Best Fall Dessert

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This easy pumpkin cream cheese roll recreates a beloved bakery memory with a perfectly spiced pumpkin cake wrapped around a tangy cream cheese filling. It’s the ultimate fall dessert that looks impressive but is surprisingly simple to make.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200g)
  • 2/3 cup pumpkin puree (160g) – not pumpkin pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour (95g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Powdered sugar, for dusting the towel (about 2 tablespoons)
  • 8 ounces cream cheese (226g), softened to room temperature
  • 1/4 cup unsalted butter (57g), softened
  • 1 cup powdered sugar (120g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the sides. Spray the parchment lightly with non-stick spray.
  2. In a large bowl, beat the eggs with an electric mixer on high speed for about 3 minutes until thick and pale yellow. Gradually add the sugar, beating until fully incorporated, about 2 minutes. Mix in the pumpkin puree and lemon juice until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually fold this into the wet mixture using a rubber spatula, stirring just until no white streaks remain.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 12-14 minutes, or until the top springs back when lightly touched and the edges start pulling away from the pan.
  5. While the cake is still hot, run a knife around the edges to loosen it. Lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. Carefully invert the cake onto the towel, parchment side up. Peel off the parchment paper. Starting from the short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack, seam side down, about 45 minutes to an hour.
  6. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla, and salt, and beat until well combined. Set aside at room temperature.
  7. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges.
  8. Carefully re-roll the cake without the towel, using the towel to help guide the roll. Roll as tightly as possible without squeezing out the filling. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  9. When ready to serve, trim off the ragged ends, then slice the roll into 1-inch pieces using a sharp serrated knife. Wipe the knife clean between cuts for neat slices.

Notes

Roll the cake while it’s still hot to prevent cracking. Chill the assembled roll for at least 2 hours (overnight is best) for clean slices. Use a thin, lint-free cotton towel dusted with powdered sugar to prevent sticking. Don’t overfill the cake with cream cheese filling; a thin, even layer is sufficient.

Nutrition

Keywords: pumpkin cream cheese roll, pumpkin roll, fall dessert, pumpkin dessert, cream cheese roll, easy pumpkin recipe

Find it online: https://tastytuck.com/easy-pumpkin-cream-cheese-roll-the-best-fall-dessert/